Almost every household now has a microwave oven. And even though this is mainly used for heating or thawing of food, can also be delicious with the microwave magic in minutes. Newer models are also equipped with many additional features and programs that make cooking easier with a microwave - a look at the manual's worth it! This type of cooking saves time and money, because a microwave consumes a comparable preparation of small portions much less energy than the stove or oven. Similar to the steam cooking is needed for the preparation, no additional fat and little or no separate liquid. To preserve vitamins and nutrients that are removed during conventional cooking in water partially. Such a healthy cooking is made easy. Once you have discovered the potential of microwave cooking as a full, one would never be without it. Because even if you do not prepare the entire meal in the microwave, but can be side dishes, starters and desserts, cakes even save time finish passing.

How to cook in the microwave

A microwave oven produces waves using a magnetron. These microwaves enable the molecules of the food to vibrate. This creates frictional heat, depending on the wattage, the food is heated or cooked. Water speaks especially well to the waves, so the water-containing foods heat more quickly. To cook in the microwave usually a power of 600 watts is sufficient, even if many devices now offer up to 1000 watts. At higher power it runs the risk that the food inside is not quite through, but the outside had become dry, because microwaves heat the food from the edge inwards. The higher wattage services are ideal for quickly heating liquids. The heating and cooking times vary depending on the wattage and may vary slightly from model to model. An overview shows the rough classification of levels:

What level of performance for what?

less than 200 watts
thaw: 200-300 watts
keep warm: 300-500 watts
heat: 500-800 watts
cook: over 800 watts

Remember so many fires that occur at this time due to the carelessness in cooking in the kitchen, Queen Creek Fire Department offers several tips to avoid the fire from the kitchen so the cook on holiday can be safe and happy.

The habit of leaving the stove on while frying is very dangerous because the flame can grab the cooking oil when not supervised. Perform oversight burning stove while cooking, do not leave unless the stove has been turned off. If your cookware has a timer that is better.

Keep flammable items from the stove burning like an oven glove, timber equipment, food packaging, towels, or curtains. Wear a short dress while cooking to avoid clothes that hung to the fire stove.

Maintain cleanliness of stove, burners, ovens, and try to use equipment that has the label of a recognized testing laboratory such as Underwriters Laboratories. Perform cleaning, installation, operation of cooking equipment according to manufacturer's instructions and code requirements.

Keep away from children areas where hot food or drink is prepared or carried.

Do not use a cable connection for cooking equipment and always check the power cable damage such as cracks and others.

If a fire occurs do not panic and Call 9-1-1 and make sure you and all occupants were out.

Turkey cooking time has come again. Today Thanksgiving let's celebrate with loved ones to give thanks by cooking a turkey correctly. Here are some tips from Dorthy Lee, Family and Consumer Sciences Agent for the Escambia County Extension Office.

Preparation

Cleanliness and sterility cooking equipment are primary. After our hands direct contact with raw meat or poultry then we wash it with hot water and soap for twenty seconds. Also keep in mind to avoid direct contact between raw meat with raw foods to eat but not cooked, such as salads. Dishes where raw meat also can not be used before it washing properly and clean to avoid bacteria in raw meat or poultry products. Dishes where raw meat also can not be used again before it was washed properly and clean to prevent bacteria on raw meat or poultry products.


Cooking Process

Use a thermometer to measure the perfect temperature to cook turkey. The temperature of the whole turkey must reach 180 ° F between the breast and innermost part of thigh. If the turkey has a stuff then the center of the stuffing must reach 165°F. After the turkey removal from the oven just let it stand twenty minutes before carving.


Refrigeration

Refrigerate or freeze perishable leftovers within two hours of cooking. Subsequently prepared leftovers in a way to remove the remaining stuffing from the turkey cavity then cut into small pieces. On the wings and legs can be left intact but the breast meat should be sliced. Use a shallow container as a place to cool the stuffing and turkey separately.

Leftover turkey and stuffing can be used or frozen within three to four days and the gravy within one to two days. Thoroughly warm up to 165 ° F, or until hot and steaming.


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